Warm winter salad with roast veg, puy lentils & toasted hazelnuts

To cook the veg;

1. Pre heat your own to 180c

2. Firstly cut the veg then transfer to a couple of baking trays, toss in oil and season well.

3. Roast for aprox 20 minutes then flip and roast for a further 20 minutes or until cooked through.

4. Note the broccoli may cook quicker then the cauliflower & peppers so keep an eye on it.

    

To cook the lentils;

1. Add the lentils to a large pan with enough water to cover by a few inches.

2. Bring to the boil then cook on a low-medium heat for aprox 20 minutes, or until tender.

3. Make the dressing but adding all the ingredients to a jar, shake to combine.

4. Pour the dressing over the lentils. Stir to combine.

    

To make the dressing;

1. Add all the ingredients to a mini chopper and blitz until creamy.

    

To serve;

1. On a serving platter, layer the lentils, then roast veg, drizzle with the tahini dressing then sprinkle with rocket, pomegranate seeds and toasted hazelnuts.